Wiener Schnitzel

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Servings: 4 servings

Country of Origin: Austria

Description

A iconic Austrian dish consisting of thin veal cutlets coated in breadcrumbs and pan-fried in clarified butter until crisp and golden.

Presentation & How It's Eaten

Served hot with lemon wedges, Austrian potato salad (Erdäpfelsalat), or parsley potatoes, and a side of lingonberry jam.

Ingredients

• 4 veal cutlets (about 5 oz each)

• 1/2 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup fine unseasoned breadcrumbs

• 1/2 cup clarified butter (ghee) or lard

• 1 lemon, cut into wedges

• Salt and black pepper, to taste

Step-by-Step Directions

1. Pound Meat: Place cutlets between plastic wrap and pound evenly to about 1/4-inch thickness. Season both sides with salt and pepper.

2. Set Dredging Station: Place flour, beaten eggs, and breadcrumbs in three separate shallow dishes.

3. Bread Cutlets: Dredge each cutlet in flour, dip into egg, and coat thoroughly with breadcrumbs without pressing too hard.

4. Fry: Heat clarified butter in a large skillet over medium-high heat. Fry cutlets for 2–3 minutes per side, gently swirling pan so hot fat washes over top.

5. Drain & Serve: Transfer to paper towels to drain briefly, then serve immediately with lemon wedges.

Optional

• Pork Alternative: Use pork cutlets (Schweineschnitzel) for a common home variation.

Cooking Tips

• Soufflé Effect: Do not press breadcrumbs firmly into meat; loose breadcrumbs create characteristic wavy, puffy crust.

Nutrition Facts

(Estimated per serving, based on 4 servings)

• Calories: ~420 kcal

• Total Fat: 22g

• Saturated Fat: 11g

• Cholesterol: 165mg

• Sodium: 380mg

• Total Carbohydrates: 24g

• Dietary Fiber: 1g

• Sugars: 1g

• Protein: 30g